Sunday, February 17, 2008
Apricot Custard Pies
Ingredients (serves 4)
16 oz can apricot halves in natural juice, drained
1 sheet reduced-fat puff pastry, partially thawed
1/3 cup low-fat custard
1 eggwhite, lightly beaten
1 tablespoon raw sugar
Preheat oven to 400 F. Line a large baking tray with non-stick baking paper. Pat apricot halves dry with paper towels. Cut each apricot piece in half.
Cut 4 x 5 inch circles from pastry. Place onto prepared tray. Working with 1 pastry circle at a time, fold edge in and pinch to form a small case. Spoon 1 tablespoonful of custard into centre of each pastry case. Arrange apricot pieces over custard.
Brush pastry with eggwhite. Sprinkle sugar over tarts. Bake for 15 minutes, or until golden and crisp. Allow to cool slightly before serving.